Resort HotelRiver Retreat GarakuThe French restaurant located on the B1 floor of the main building of "Savour"teeth,
May 22, 2014to "L'évo (Levo)It has been renovated and reopened as "[Name of store/restaurant]".
genuineLocal production for local consumptionAiming for the owner chefEiji TaniguchiMr.
They grow vegetables together with producers, gather wild vegetables, and go to fetch water from springs in Tateyama,
They use ingredients from Toyama to offer revolutionary dishes that defy conventional thinking.
Furthermore, they incorporate the latest gastronomy techniques, pursuing dishes with a bold yet delicate flavor profile unlike anything seen before.
RevoのEiji TaniguchiThe chef, this timeNHKのMonday, June 29th, 10:00 PM - 10:48 PMIt will be broadcast on
「Professional Work StyleThey will be appearing on "[Title of the show]!"
Coincidentally, on that day we were away on a reporting trip to Chiang Mai and Bangkok in Thailand.
I won't be able to watch it in real time, but I'll record it and enjoy it when I get back to Japan!
I hope many people will take a look at it.
The response after the performance will probably be significant, and it may become difficult to make a reservation.
I sincerely hope to continue visiting regularly as much as possible in the future!
Professional Work Style
http://www.nhk.or.jp/professional/
entrance
The scene of them leaving the pitch-black world and walking towards the light is like stepping into another dimension in a time machine.
Spanish writerHines Seran-PaganWorksChasing the ShadowMany works of art, including "[...]," will welcome you here as well.
The interior features four-seater tables spaced apart, and the use of wooden tables creates a warm and inviting atmosphere.
Wine cellar
ToyamaThe pure water producesWinery in ToyamaWines brewed in,
We store excellent wines from all over the world!
private room
This time, they kindly prepared this private room for us so that we could enjoy a meal while filming.
The deep blue is striking.Albert ZavaloSurrounded by these works, a wonderful dinner time begins♪
Dinner that day wasGagaku ClubMr.RevoThank you for introducing me to you.
「cave l'ondeThe owner of "Daisuke AsanoI'll have it with [Name].
AsanoMr.RevoThey also supply wine to Mr./Ms.
Owner ChefTaniguchiI have a close relationship with Mr./Ms. Takashi, as we are comrades who encourage each other to strive for the same goals.
He visits several times a month.RevoApparently, they love [the person's] cooking.
light and agileAsano TalkListening to the presentations makes the food taste even better!
The candle on the table hasJohana, Nanto City, Toyama Prefectureof"Matsui Textile Co., Ltd.Toyama's specialty products produced by "
「Shike silkThe soft lighting created using this technique exudes warmth and a cozy atmosphere.
Portuguese brandCutipol"ofGOASeries andLaguiole (or Laguiole)Cutlery and
Napkins and course menus are placed in the table drawer.
Since we provide the cutlery for each dish, there's plenty of space on the table!
The table isToyamaのKazuhiko Shimoo and Saori Shimooby a unit of writers
「SHIMOO DESIGNIt was handled by "[Name of person/organization]".RevoThis was ordered as a custom piece by [Name].
Born in Toyama PrefectureAnd currently,FukuiActive in the fieldChopstick Factory MiyabowIt belongs to "[Name]",
ToyamaのTateyama mountain range (in the background) and water (in the foreground)Two pairs of chopsticks designed to evoke the image of [something].
Although it is French,ToyamaWith a focus on quality, the custom-made pieces exude the warmth of wood.
Furthermore, being able to use chopsticks allows you to enjoy your meal without feeling constrained.
"SHIMOO DESIGN": Refined and beautiful Japanese tools created by a husband and wife team.
http://lade.jp/articles/people/37437/
Just like the candles on the table,Matsui Textile Co., Ltd."A specialty product from Toyama, produced by "Shike silkA beautiful menu using "[ ]".
Shike silkNormally, one silkworm produces one cocoon,
Apparently, very rarely, two silkworms will work together to create a single cocoon.
The threads produced from those cocoons were woven to create...Shike silkThat's what they said.
Woven with slub yarn of uneven thicknessShike silkThis is a work of art created by two silkworms.
The way these unique patterns appear is like a crystallization of the union of silkworms.
Even before I started eating, I was already excited by the meticulous attention to detail and the warm hospitality I received.
The Miracle of Silkworms at Matsui Textile Co., Ltd. in Johana, Nanto City! Beautiful Traditional Johana Silk Woven by Nature
http://lade.jp/articles/people/37457/
The table is setRIEDEL"ofRiedel O Happy O。
The water is from my husband's family home.Kamiichi TownThe miraculous powerThe sacred water of Ananotani (Anantan Valley)I will have it.
It seems the staff are frequently going to collect the waste!
This time, the sommelierYoshiokaWe have asked Mr./Ms. to provide the perfect wine pairing for each dish in our course menu.
ToyamaSo still桜Since you can watch it, in honor of springCherry blossom colored sparkling wineThey prepared it for me♪
"Ferghettina/Franciacorta Rosé Brut" Italy, Lombardy
A leading Italian sparkling wine that can rival Champagne.
this isPinot NeroA rosé made with 100% of the same ingredients, with calming scents of raspberry and cherry blossom leaves.
It has a distinct strawberry nuance, and you can enjoy the rich flavor that comes from 36 months of aging.
AsanoIt seems that [Name] has actually visited this winery.
The beautiful and stylish bottle uses its pyramid shape because it's an effective design for collecting sediment when inverted.
This is apparently the first wine that the son of the winemaker, who has taken over the family business, has worked on.
It's a blissful moment to savor a wine while knowing the story behind it.
The course begins with a prologue.
Sawaki is from Toyama Prefecture.Mr. [Name] carefully explains each dish,
All of the staff here areToyama dialectIt seems you're making an effort to avoid showing too much of that!
Prologue: "Gougères, wild vegetable croquettes, and Genge"
Three varieties flavored with fragrant magnolia (Magnolia kobus).
Gougères are choux pastry with a savory cheese filling.
The crispy dough, sprinkled with green onion powder and toasted to a golden brown, is fragrant and delicious.
These wild vegetable croquettes have a light, crispy coating and allow you to savor the slightly bitter taste of spring.
Genge fish is known for its slimy texture, but when deep-fried until crispy and fragrant, even the bones are delicious.
The tableware is also lovely.Gaku Shakunaga's works
TaniguchiThey are using items that were ordered at the request of [Name] ♪
Prologue: "Red Beet Meringue and Liver Paste"
Miracle Health VegetablesIt has become a hot topicRed beetsIt's made into meringue and then sandwiched with liver paste.
The amuse-bouche, which feels like viewing a work of art, is also wonderful♪
"Monaka (Japanese sweet) from Takano Monaka Shop in Yao: Mackerel Rillettes"
YaoMade byTakano Monaka ShopWe've hidden mackerel rillettes inside the stylish, stick-shaped monaka wafers from "[Name of the shop]".
Ideally,Anko (sweet bean paste)These ingredients are hidden inside the wafer shell used for Japanese sweets.
TaniguchiIt seems that the chef has come up with a unique idea to serve it as an amuse-bouche, combining it with various rillettes and other dishes.
The crispy, fragrant crust made from glutinous rice pairs perfectly with the salty, smooth mackerel rillettes.
The set of monaka wafers and red bean paste isGagaku ClubIt's sold at [Name]'s shop,
I'd like to try using this recipe at home with things like rillettes and cream cheese to go with drinks.
Furthermore, the combination of malt and nuts at the bottom was incredibly fragrant and delicious!
"Cod Brandade with Pistachios"
We'll be having salted cod brandade topped with plenty of pistachios.
The Japanese-style attire, reminiscent of moss in a forest, is lovely!
"Goat's milk / White asparagus"
This chilled soup combines milk from goats raised nearby with white asparagus and is tossed in olive oil.
It has a subtle aroma of goat's milk, a rich flavor, and a smooth finish.
The vessel is,Takaoka, Toyama PrefectureThe foundry manufacturerTakada Manufacturing Co., Ltd.'sMade from pure tin castingBecause it is a work by
Cold items can be enjoyed while staying perfectly chilled!
When you finish drinking the soupRevo specifications!A logo that clearly indicates this has appeared!
This one tooTaniguchiChef's orderRevoThis is an original work.
Store nameL'évo (Levo)That is,RevolutionIt seems to be derived from an abbreviation of,
surelyTaniguchiThe chef's dishes areToyamaIn the food and beverage industrygreat revolutionIt seems to be causing quite a stir!
They will surely spread their wings and soar to the world in the near future.TaniguchiI can't wait to see what this chef does next!
"Muscadet Sèvre et Maine Sur Lie 2012" Loire Valley, France
Next dish, Toyama BayA wine from the Loire Valley was prepared to accompany the raw shrimp dish.
The salty aroma of Muscadet wine is said to bring out the sweetness of the shrimp.
This white wine boasts a clear fruity aroma and a crisp, refreshing taste.
"Toyama Shrimp / Fermented Extract"
Toyama shrimpIt is a type of shrimp classified in the family Pandalidae.Toyama BayIt is named this because it is caught in large quantities there.
The lightly cooked Toyama shrimp
It's served with sliced turnips, turnip peel, turnip leaf puree, granulated cucumber jelly, and edible flower blush.
liquid nitrogenThe dish is finished by topping it with a sauce made from powdered turnip leaves and fermented seafood extract.
The beautiful powdery sauce, sprinkled lightly, is placed on the plate and then dissolves into the sauce.
A vibrant array of colors on a pure white dishToyama shrimpThe artwork is finished in a way that resembles a map of Japan.
Toyama shrimpToyama PrefectureIt appears to represent that.
The Toyama shrimp, cut into bite-sized pieces for easy eating,
With its perfect cooking technique, the sweetness intensifies with every bite, resulting in an exquisite, melt-in-your-mouth texture!
"Homemade rice flour bread"
Made with natural yeast, the bread is perfectly baked, fragrant, and has a wonderfully chewy texture thanks to the rice flour used.
The wooden vessels exude warmth.SHIMOO DESIGNIt's from [brand name] and the butter knife is also adorable♪
"Dimitri Glipa/Mudi Maury Gliza" France
This is a sweet wine made from Grenache grapes from Southern France.
SommelierYoshiokaThe wine that Mr./Ms. recommended to pair with the next dish is...
TaniguchiThe chef said:What a challenger!"That's what they pointed out to me (lol)
The dish is designed to resemble a bird's nest, with a bowl placed on top and an eggshell hidden beside it. The contents remain shrouded in mystery due to the whiteness of the smoke.
When you open the lid, the aroma of cherry wood smoke will waft out♪
"Local eggs / Piperade"
The eggs are secretly smoked using a smoking process.
Piperade is a traditional home-style dish found in the Basque region of the Pyrenees Mountains.
It's served with a sauce made from simmered red bell peppers, onions, garlic, chorizo, and more!
"SAYS FARM Ojiko Chardonnay 2012" Toyama
The company, which has a parent company that operates a fish wholesale business at the Himi fishing port, has also established a winery.
Toyamaof"SAYS FARMAll of their wines are made from grapes grown on their own farm.
The second event“SAKURA”Japan Women's Wine Awards 2015"in
「Chardonnay 2013"[Title of work]" has won the award.
This timeOjiko ChardonnayThis is the second label of that Chardonnay.
You can truly feel the unique terroir of Himi.
It features refreshing fruity aromas and minerals, leaving your mouth feeling refreshed.
This wine is said to pair well with dishes featuring white fish and shellfish, so I'll have it with the next fish dish!
"Iwana (char) / Bear / Urui (a type of wild vegetable)"
The wild char caught nearby are wrapped in bear netting.
It's accented with shredded Urui (a type of wild vegetable) and thinly shaved Ikeda peanuts.
Enjoy lightly cooked char served with a refined, gentle, and flavorful vegetable jus.
"Conger eel from Nanao / Green peas"
The conger eel is coated in the same natural yeast used for our bread and then deep-fried.
It is served with finely crushed peas, a vibrant green sauce, and pea sprouts.
The crispy batter, the fluffy and tender eel inside, and the combination with the sauce featuring green peas—a taste of spring—are all wonderful.
The vessel has a special finish, with lacquer incorporated into the glaze to give it a leather-like appearance.
The earlierGaku ShakunagaThis is a work by [Name].
This also has a wonderful balance with the food, and the green stands out beautifully against the jet black♪
"Flying Sheep"
JapaneseOSAWAIt is a New Zealand wine produced by [Name of producer] and has won numerous awards.
The aroma of ripe gooseberries and passion fruit, fresh lime, and exotic herbs fills the air.
This wine leaves a vivid impression, as if it's overflowing with fruit, and has a strong, impactful aftertaste.
We'll enjoy this with the next dish, which uses perilla broth!
"Jet Black / Perilla from Yamada Village"
The dish titled "Jet Black" features cod lightly coated in a black squid ink sauce, served with charcoal-grilled green asparagus and chickweed.
ToyamaWe will be enjoying this dish with a bouillon made from perilla, which is produced using the efforts being made to promote the cultivation of perilla.
The sauce, made with fish stock, homemade bacon, and perilla seeds, is rich and full of concentrated flavor.
The cod, with its mild flavor yet rich umami, is subtly infused with the aroma of squid ink, enhancing its sweetness and making it absolutely delicious!
This dish as well,Jet Black SeriesIt is saidGaku ShakunagaIn Mr./Ms.'s work,
The delicate pottery appears to have been cared for with the utmost care.
Its extremely thin design gives it a beautiful shine♪
Gaku Shakunaga lives as a ceramic artist in Iwase, a town with a nostalgic atmosphere in Toyama.
http://lade.jp/articles/people/37398/
"Blackthroat seaperch from Shinminato / Wild vegetables / Charcoal-steamed"
The blackthroat seaperch from Shinminato is slowly steamed over charcoal and served with charcoal-grilled wild vegetables such as angelica tree sprouts and butterbur sprouts.
The dish is accented with a butterbur sprout sauce, and served with iris turnip and salad celery.
The vegetables are all incredibly sweet, juicy, and you can really feel the power of the earth.
This applies to all the dishes on this day, but the way the fish was cooked was a completely new and shocking texture that I'd never experienced before!
ToyamaOf course, the ingredients are carefully selected, but they are also understood and utilized to their fullest potential.
AsanoAccording to Mr./Ms.,TaniguchiThe chef is always the first to enter the kitchen,
Apparently, he diligently works on peeling and preparing vegetables.
The chef himself actually grows the vegetables and maintains a stance of listening directly to the producers' voices.
blessedToyama ingredientsI am convinced that this humble and sincere approach is what makes this dish possible!
Château Chauvin Saint-Émilion Grand Cru 2003, Bordeaux, France
It has a deep, rich ruby color, sweet tannins, and a magnificent aroma of blackberry and cherry.
A full-bodied wine with a long, lingering finish and rich, concentrated flavor.
We'll enjoy this with the next dish, the suckling lamb!
"Suckling lamb"
We slow-cook our suckling lamb at a low temperature.
We grill Jerusalem artichokes and new onions from Toyama Prefecture over charcoal, and serve them with a lamb sauce infused with carrots.
Actually, my husband is not a big fan of lamb, and to be honest, he's not particularly fond of lamb either, but of course, he won't be picky without trying it (lol).
TaniguchiTrusting the chef's skills, I took a bite.
"What is this?!"And then, an unexpected voice came from next door! (Surprise!)
I was reassured by that voice, and when I took a bite, there it was—undeniably a nursing lamb!
Because it's a milk-fed cow, it has almost no unpleasant odor, is relatively lean, and has a delicate texture yet a unique chewiness.
Actually, I love both lamb and sheep, but I just don't like the fat.
I was a little worried about whether I would be able to eat it,
As a result, both of them seemed to have completely overcome their aversion to it!
I savored the tender meat, and in the end, I even gnawed on the bones! (lol)
The main course was truly an emotional experience.
Although there are many dishes, the portions are just the right size, and the food is so delicious that you'll find yourself finishing it before you even have a glass of wine!
"Masuizumi Oak Barrel Aged Kijoshu"
Even in the 1960s, when ginjo sake was not yet widely accepted, they were aware of the high risks involved and said,Ginjo Masuizumi"
It has made a name for itself as a goal for sake breweries throughout Japan.Toyama City, Toyama Prefectureof"Masuda Sake Brewery"'sMasuizumi Oak Barrel Aged Kijoshu"is.
“"Kijoshu"”This refers to a type of sake where, instead of adding water to the tank during the brewing process, already brewed sake is used.
This is a superb product that has been further aged in oak barrels.
A refreshing aroma with a hint of sweetness, and a rich, full-bodied flavor reminiscent of honey.
Combined with the elegant aroma of oak barrels, it has a smooth texture, yet the aftertaste is refreshing without any lingering sweetness.
It has nuances reminiscent of a noble rot wine, and would likely pair well with foie gras.KijoshuIt has a flavor that you wouldn't expect from sake!
This will be served with the final dessert.
「Matsutoku Glass"'sUsuhari DaiginjoThe teardrop design on the glass is also lovely♪
"Cream Soda"
A playful dessert: cream soda.
It contains melon, raspberries, and a powdered melon filling.
Enjoy it with plenty of natural water espuma poured over the top.
The rich sweetness of the melon, the gentle tartness of the raspberries, and the smooth espuma combine to create an elegant dessert♪
"Forest bathing"
Forest bathingThe final dessert, titled "Lush Greenery,"Forests of ToyamaIt's designed to give you the feeling of strolling around,
They've captured the essence of spring in Tateyama using ingredients sourced from the mountains of Toyama! (I'm so impressed!)
At the bottom, there is a solidified and crushed mountain herb ganache, mulberry leaf ice cream, red bean and pea cream,
We've crushed some milk coffee chips and sprinkled them with fragrant kaya nuts, also known as Japanese nuts.
The vessel is, after all,SHIMOO DESIGNThis is a work by [artist's name], and the variations in color are lovely.
This course is filled with delightful surprises from start to finish, with desserts that stimulate all five senses—from their beautiful appearance and the quality and feel of the tableware to their aroma, texture, and flavor!
"Double Espresso"
AsanoAfter enjoying a wonderful time with [Name],
TaniguchiThe chef came out to meet us, so we had a nice chat!
Born and raised in a family of chefs, originally from the Kansai region.TaniguchiThe chef aspired to be a cook from a young age.
After training at various famous restaurants, he was fortunate enough to find a job at the age of 34.ToyamaTo.
After four years, at the age of 38, the currentL'évo (Levo)They have opened "[store name]".
ToyamaWhen I first came here, I didn't reallyToyamaI couldn't get used to it.Taniguchichef.
「EAT WINE TOYAMAAt the event of "[event name]"AsanoMy encounter with Mr./Ms. was the catalyst for...
ToyamaA talented writer,Craftsmen,I gradually began to interact with the producers,
ToyamaApparently, this allows you to directly reflect the positive aspects of your cooking in your own dishes.
The chef himself visits the fields, goes to the mountains to find ingredients, and goes to the market to buy them.
Even on holidays, he is always in search of delicious ingredients and will travel as far as time allows.
By shortening the distance between us and the producers who create the ingredients, we can create dishes that reflect the faces of those producers.
He says that this is what made him who he is today.
"In order to continue conveying the charm of Toyama, we will put down roots in Toyama and..."
I believe that continuing to study and share information about Toyama is my mission and will become a brand for the region.
He concluded by speaking quietly, yet with a passionate, hidden sentiment.
I'm happy to hear that,TaniguchiThe chefDuck dishesIt seems that this is what they are best at.AsanoMr."I definitely want to try his duck dish!"He boasts that he is capable of doing so.
The dishes that left me with an unprecedented shock were,
This dish fully expresses and utilizes the abundant ingredients of Toyama and the passion of the chef who loves Toyama.
Next time,TaniguchiI'd love to visit again to enjoy the chef's signature duck dish!
Click here for all articles about River Retreat Garaku!
http://lade.jp/articles/travel/35508/
L'évo (Levo)
56-2 Kasuga, Toyama City, Toyama Prefecture (Inside River Retreat Garaku Club)
TEL: 076-467-5550
Opening hours: Lunch 11:30-13:00 (last order), Dinner 18:00-21:00 (last order)
Closed on Wednesdays
http://levo.toyama.jp/
River Retreat Garaku
56-2 Kasuga, Toyama City, Toyama Prefecture TEL: 076-467-5550http://www.garaku.co.jp/
Introducing great accommodation plans at Garaku Club
